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Determination of the Thermal Diffusivity of Edible Films

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Abstract

One of the most important factors in the preparation of edible films regards the choice of ingredients. Edible films are commonly prepared with single or mixed high-molecular-weight compounds like proteins and gums. In the present work, protein and gum-based edible films were prepared and their thermal diffusivity determined by photoacoustics. The films were prepared with different concentrations of four basic ingredients: whey protein concentrate, mesquite gum, sodium alginate, and κ-carrageenan. In single-component films, the highest thermal diffusivity was found in mesquite gum (1.97×10−7m2ċs−1), followed by sodium alginate, whey protein concentrate, and κ-carrageenan samples. In composed films, the highest thermal diffusivity was obtained in a ternary film made of mesquite gum, whey protein concentrate, and sodium alginate in identical parts (5.20×10−7m2ċs−1).

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Authors and Affiliations

  1. Departamento de Física, CINVESTAV-IPN, AP 14-740, México, 07360 D.F., México

    S. A. Tomás & A. Cruz-Orea

  2. Centro de Aplicaciones Tecnológicas y Desarrollo Nuclear, 5ta y 30, No. 502, Miramar, Playa, La Habana, Cuba

    S. Stolik

  3. Departamento de Ingeniería y Ciencias Químicas, Universidad Iberoamericana, Prol. Reforma 880, Lomas de Santa Fe, México, 01210 D.F., México

    R. Pedroza-Islas, D. L. Villagómez-Zavala & C. Gómez-Corona

Authors
  1. S. A. Tomás
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  2. A. Cruz-Orea
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  3. S. Stolik
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  4. R. Pedroza-Islas
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  5. D. L. Villagómez-Zavala
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  6. C. Gómez-Corona
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Correspondence to S. A. Tomás.

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Tomás, S.A., Cruz-Orea, A., Stolik, S. et al. Determination of the Thermal Diffusivity of Edible Films. International Journal of Thermophysics 25, 611–620 (2004). https://doi.org/10.1023/B:IJOT.0000028494.54816.e6

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  • DOI: https://doi.org/10.1023/B:IJOT.0000028494.54816.e6

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